José Ángel Pérez Alvarez-rekin lankidetzan egindako argitalpenak (16)

2024

  1. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud

    Trends in Food Science and Technology, Vol. 149

  2. Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

    Plants, Vol. 13, Núm. 3

  3. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

2023

  1. Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

    Meat Science, Vol. 200

  2. Autochthonous Starter Cultures in Cheese Production–A Review

    Food Reviews International, Vol. 39, Núm. 8, pp. 5886-5904

  3. Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6473-6482

  4. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

    Foods, Vol. 12, Núm. 13

  5. Quality Characteristics of Fresh Date Palm Fruits of “Medjoul” and “Confitera” cv. from the Southeast of Spain (Elche Palm Grove)

    Foods, Vol. 12, Núm. 14

  6. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

    Foods, Vol. 12, Núm. 7

2022

  1. Development of Healthier and Functional Dry Fermented Sausages: Present and Future

    Foods, Vol. 11, Núm. 8

  2. Lipid oxidation of marine oils

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 105-125

  3. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  4. Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

    Algal Research, Vol. 67

2021

  1. Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers

    Foods, Vol. 10, Núm. 11

  2. Edible mushrooms as a natural source of food ingredient/additive replacer

    Foods, Vol. 10, Núm. 11

  3. Satiety from healthier and functional foods

    Trends in Food Science and Technology, Vol. 113, pp. 397-410